Homemade Sagima
By VicentaLakin
IT'S THE FIRST TIME I'VE TRIED TO BE SAKIMAR, AND I WAS A LITTLE DISCONVINCED WHEN I SAW HIM DO IT, AND I DIDN'T THINK I COULD DO IT MYSELF TODAY. HA-HA-HA, ALTHOUGH IT'S NOT PERFECT, BECAUSE IT'S TOO URGENT, AND BEFORE THE SYRUP IS COOKED, IT'S NOT ENOUGH. BUT IT'S PRETTY ROUGH. YOU CAN DEFINITELY KILL ANY BRAND OF SAKIMAR IN THE SUPERMARKET. HE'S EATING TOGETHER, HIS UNCLE'S YELLING TOO HARD, AND WHEN MR. WONG COMES BACK AT NIGHT, HE'S CRYING TOO, AND YOU CAN MAKE IT, TOO GOOD, MUCH BETTER THAN IT'S SOLD OUTSIDE. NOW YOU FINALLY KNOW YOU MARRIED THE BEST LP IN THE WORLD。
Recipe Recommendations
- medium-gluten flour 220 grams
- eggs of 3
- baking powder 5 grams
- corn starch appropriate amount
- fine sugar 100 grams
- maltose 100 grams
- water 30 grams
- white sesame appropriate amount
- Dried cranberries appropriate amount
- peanut oil appropriate amount
- sweetening
- fried
- half an hour
- simple
Steps for Homemade Sagima
1
Flour powder mixed up and added scattered egg fluid
2
Smuggle into wet noodles. The pasta here is sticky。
3
Put some corn starch on the face of the dough and make it sticky. The noodles will be lax for 15 minutes。
4
A small amount of corn starch is spilled on the table, making the stilled noodles about 0.2 centimetres thick. It's too big, it's too bad
5
Scratch nicely into thin strips。
6
Sliced fine strips of corn starch to keep it together。
7
The proper amount of fried oil will be burned to 50% heat, and the fine strips will be dropped into the pot and blown to light gold。
8
We'll blow all the pieces up. The project is a little big, but just be patient。
9
Then we start cooking syrup. The fine sugar, water, malt sugar is poured into the pot and heated with a small fire until the fine sugar dissolves and there is little foam in the syrup。
10
Keep cooking with a little fire until the syrup is able to pull out the thinness。
11
The fried embryos, cranberry and white sesame were poured into the pot together, quickly turned over, so that the clots were evenly covered in syrup。
12
When it's hot, it pours into the oil-painted plate, flattens it with shovels, and when it's cooled, it cuts in pieces。